Baked eggplants with ham
4 servings
45 minutes
Baked eggplants with ham are a refined dish of Italian cuisine that combines the tenderness of baked eggplants, the rich flavor of ham, and the freshness of tomatoes. In Italy, eggplants are often used in casseroles, giving dishes a special softness and richness. The combination of sour cream, mayonnaise, and garlic adds spiciness to the dish, while the golden cheese crust adds an appetizing texture. This is an ideal option for a family dinner or festive table, served hot and complemented by a glass of red wine. The wonderful balance of flavors makes it versatile – it works well as a standalone dish or as a side to meat. Each serving is filled with the aromas of Mediterranean cuisine, creating an atmosphere of coziness and hospitality.
1
Slice the ham, grate the cheese on a coarse grater
- Ham: 150 g
- Cheese: 150 g
2
Slice the eggplants lengthwise into strips. Place in salted water and leave for 30 minutes to remove bitterness. Rinse off the salt and pat dry.
- Eggplant: 3 pieces
- Salt: to taste
3
Layer the eggplants, ham, and sliced tomatoes in the baking dish alternately.
- Eggplant: 3 pieces
- Ham: 150 g
- Tomatoes: 3 pieces
4
Mix mayonnaise with sour cream, add crushed garlic, chopped herbs, salt, and pepper. Pour this mixture over the tomatoes. Generously sprinkle with cheese.
- Mayonnaise: 120 g
- Sour cream: 120 g
- Garlic: 3 cloves
- Fresh herbs: to taste
- Salt: to taste
- Ground black pepper: to taste
- Cheese: 150 g
5
Bake for 30 minutes at 180 degrees.
